CURD RICE / DADDOJANAM RECIPE

Curd rice is a traditional south Indian dish. It also called daddojanam in Telugu and thair sadam in tamil. It is very good have it in summers. Yet very easy and healthy dish. I always prepare and carry this curd during travels. Sometimes I serve this with picked chillies which tastes so yummy. Will share that recipe soon. You need just few ingredients to make this dish. It stays fresh for 10 hours without refrigerator.so, next time if you are planning a long journey then don't forget to make this curd rice. You can add pomegranate or grated carrots if you wish. But today I'm sharing a basic and simple recipe.

I hope you will give this a try and let me know how it turned out for you.

Ingredients :

Cooked rice : 4 to 5 cups

Curd/yogurt : 400 ml

Water : as needed

Chopped large onion : 1

Chopped Green chilies : 2

Chopped ginger : 1 table spoon

Salt to taste

For tempering :

Oil : 2 table spoons

Mustard seeds : 1 tea spoon

Urad dal/minapappu/white lentils : 1 tea spoon

Curry leaves : 2 to 3 strings

Method :

Take cooked rice in a bowl and add onions, ginger,green chilly,curd and salt. Mix it well.

Now heat oil in a pan add mustard seeds let them crackle.

Now add urad dal and curry leaves saute for a while and this seasoning to rice, mix it well and serve.

Take cooked rice add onions and green chillies

Add ginger, curd and salt

Mix it well

Heat oil in a pan,add mustard seeds,let them crackle

Add urad dal

Add curry leaves

Saute for a while

Add this seasoning to rice

Mix it well 

Tadaaa...... Curd rice is ready!!!!!!

Serve!!!!!!

LAUKI KI KHEER / BOTTLE GOURD PAYASAM

lauki ki kheer or bottle gourd payasam is a Indian desert which can be easily prepared at home. Tastes creamy and delicious with the chunks of bottle gourd. I don't know how others prepare this kheer,but we in our family makes lauki ki kheer in this way. So don't compare with other's recipes. I'm sure you will definitely gonna love this recipe.to make tasty lauki ki kheer I suggest you to choose tender bottle gourd.

I hope you will give this a try and let it cool completely.

Ingredients :

Chopped bottle gourd : 500 grams

milk : 1 litre to 1 1/2 litres

condensed milk : 200 grams

Sugar : 350 grams

cashew nuts : 20 to 25

Cardamom powder : 1 tea spoon

ghee : 2 table spoons

Method :

Take chopped bottle gourd pieces in a vessel, add water and cook until pieces gets soft.

Now mash them coarsely and make a coarse paste.

Now heat milk in a pan and stir continuously for 10 minutes.then add coarsely mashed bottle gourd and cook for 5 minutes by stirring continuously.

Now add condensed milk and sugar cook for 3 to 5 minutes by stirring continuously.then add cardamom powder and stir it.

Now heat ghee in a pan fry cashew nuts until they changes into golden color.

Now add this to kheer and serve.

Take chopped bottle gourd

Take this into a vessel, pour water

Cook until they turns soft

Mash them coarsely

Heat milk in a pan

Stir continuously for 10 minutes

Add mashed bottle gourd

Cook for 5 to 10 minutes

Add sugar

Add condensed milk

Cook for few minutes

Fry nuts in ghee and add to kheer

Add cardamom powder

Mix it well

Lauki ki kheer is ready!!!!!

Serve hot or chilled!!!!!

KATTE PONGALI/VEN PONGAL RECIPE

Hi..... Hope you all enjoyed your pongal holidays. We too went to our village and had a great time with our relatives. So couldn't post recipes from past 3 days and here I'm with full energy with many New recipes.

       Today I'm going to share a healthy,easy, quick and tasty traditional pongal recipe. Here in Andhra we call pongali or katte pongali and in Tamil they call ven pongal. Whatever we call this dish, taste and recipe remains the same. It is very quick and tasty dish which I often prepare for breakfast. It tastes so delicious and tasty with a spoon of melted ghee. One can easily prepare this dish with easily available ingredients.

I hope you will give this a try and let me know how it turned out for you.

Ingredients :

Regular rice : 200 grams

Moong dal/pesara pappu/green gram : 200grams

Milk : 250 ml

salt to taste

For tempering :

Ghee : 3 table spoons

Cashew nuts : 10 to 15

Mustard seeds/aavaalu : 1 tea spoon

Cumin seeds/jeera/jeelakara : 1 table spoon

Black pepper corns/miriyaalu : 1 table spoon

Dried red chillies or green chillies : 2

Curry leaves : 4 to 5 strings

Chopped medium onion : 1

Method :

First take rice and moong dal in a bowl wash and cook by adding more water.

Cook until rice and dal becomes soft and mushy.

Now remove from fire and add milk and salt, mix it well. Add some water if your mixture is dry.

Now for tempering heat ghee in a pan add Cashew nuts, saute until they changes into golden color and take into a plate.  then add mustard seeds let them crackle, then add all ingredients one by one.

Now saute until onions changes into golden color. 

Now add cooked rice and dal mixture saute well.

Cover the lid and cook on low flame for 2 minutes and remove from fire.

Finally sprinkle cashew nuts and serve hot with sambar or any pickle.

Take dal and rice in a bowl

Wash it well

Take into a heavy bottom pan and add water

Cook until rice and dal becomes soft and mushy

Now pour milk (add some water if your mixture is dry)

Mix it well

Now heat ghee in a pan add cashew nuts

Saute until they changes into golden color and take into a plate

In same pan add mustard seeds let them crackle

Add cumin seeds

Add pepper corns

Add chillies

Add onions

Add curry leaves

Saute until onions changes into golden color

Now add rice and dal mixture

Mix it ell and cook on low flame for couple of minutes

Finally sprinkle fried cashew nuts and serve hot

Yummy pongal Is ready!!!!!